Blackberry Plum Crisp (10 Ingredients)

Gluten Free Blackberry Plum CrispOur garden is in full bloom this summer and our plum tree is providing lots of sweet plums. Until now, I’ve never really baked with plums. I usually enjoy them fresh, but this year is an exception. We have three times the amount of plums as last year, more than we can keep up with. I decided to throw together a crisp using plums and blackberries. I figured if it didn’t turn out, I could drown it with ice cream or coconut cream to make it edible. Well the result was better than expected – in fact it was scrumptious. I still served it with ice cream to compliment the sweet and tangy flavors of the filling and highlight the crunchy topping. Enjoy!

INGREDIENTS:
1 cup chopped pecans
1 cup all-purpose gluten-free flour blend #2
1/4 cup plus 2 tablespoons of granulated sugar, divided
1/4 cup brown sugar, packed
1 teaspoon cinnamon
pinch of salt
6 tablespoons butter, melted
1/4 cup shredded coconut (or coconut flakes)
5 medium sweet plums, peeled and sliced (about 1 inch thick)
3 cups blackberries
2 tablespoons corn starch

METHOD:
Preheat oven to 375°F (190°C). Position the oven rack in center of oven. Lightly grease a 10 inch round or a 8X8 inch square glass casserole dish; set aside.

In a medium mixing bowl, mix chopped pecans, flour, 1/4 cup granulated sugar, brown sugar, cinnamon and salt. Add melted butter and mix till fully incorporated. Stir in shredded coconut.

Place the sliced plums and blackberries in the prepared baking dish. Sprinkle the remaining 2 tablespoons of sugar and cornstarch on the top. Mix lightly with a spoon.

Sprinkle the crisp topping evenly over the fruit filling. Bake for 22-25 minutes or until the top starts to brown. Carefully remove the pan from the oven and cool for 15-20 minutes. Serve warm. If desired, top with your favorite ice cream, dairy-free ice cream, or coconut cream.

Chocolate Banana Soufflés (6 Ingredients)

Gluten Free Chocolate Banana SoufflesOk, I confess. The only reason I made these souffle’s was because I had two over ripe banana’s left and most of my other recipes call for three. What do you do when you only have two left? You develop a new recipe, that’s what you do.

These souffle’s are soft, flavorful, and inviting. There are only six ingredients in the whole recipe and they are naturally grain-free. You could easily make these dairy-free by swapping out your gluten-free chocolate chips for the gluten-free, dairy-free version. Another option is to use your favorite dairy-free chocolate. Enjoy!

 

INGREDIENTS:
6 ounces gluten-free dark chocolate chips (I use Hershey’s)
2 over ripe bananas, mashed with no chunks
1 large egg, room temperature
1/2 teaspoon gluten-free vanilla extract
1/4 cup granulated sugar
1/2 teaspoon salt
Egg whites, from 2 large eggs

METHOD:
Preheat oven to 350°F (180°C). Position the oven rack in center of oven. Grease four 8 oz. OR six 6 oz. ramekins; set aside.

Place chocolate chips in a medium microwaveable safe dish. Heat in the microwave for 30 seconds at a time until melted, approximately 90 seconds total. If you don’t have a microwave, you can melt the chocolate in a pot over low heat on the stove.

In a large mixing bowl, mix mashed banana, whole egg, vanilla, sugar, and salt until smooth.  Gently stir in the melted chocolate.

In a separate medium mixing bowl using a hand mixer, beat the egg whites until stiff peaks form.  Gently fold the egg whites into the chocolate mixture until mostly incorporated. Be careful not to over mix or you will deflate your mixture.

Divide the mixture between your ramekins leaving at least a 1/2 inch from the top. Place your ramekins in a 9×13 inch pan on the center rack in the oven.  Using a cup, fill your pan with water until the water is halfway up the sides of ramekins.  Bake for 22-24 minutes or until top of cakes are set. Carefully remove the pan from the oven and cool for 10-15 minutes. Serve warm. If desired, top with whipped cream or your favorite vanilla ice cream.

Mini Chocolate Peanut Butter Pies (10 Ingredients)

Gluten Free Mini Chocolate Peanut Butter PiesYesterday, my friend Shirley over at Gluten-Free Easily pointed out that July 7th is a wonderful day to celebrate – it’s national chocolate day in the U.S.!

Even if it’s not a real holiday, I think we should still celebrate it. Don’t you? In fact, let’s celebrate the whole week with chocolate! I am going to start my week long celebration with these Mini Chocolate Peanut Butter Pies. This recipe makes 9-12 mini pies (depending on how thick you like your filling). They are rich, delectable, and may require pairing with a glass of your favorite milk. Enjoy!

INGREDIENTS:

For the crust-
½ cup all-purpose gluten-free flour blend
½ cup gluten-free quick cooking oats
⅓ cup brown sugar, packed
¼ cup butter (½ stick), cold cut into 1-inch cubes

For the peanut butter filling –
1, 8 ounce package cream cheese, room temperature
1 cup creamy peanut butter
2 teaspoons gluten-free vanilla extract
1 cup sugar

For the ganache topping –
6 ounces semi-sweet gluten-free chocolate chips
½ cup heavy whipping cream

METHOD:
Preheat oven to 350°F (180°C). Position the oven rack in center of oven. Line a 12-serving cupcake pan with papers; set aside

For the crust-
Using a food processor (or a pastry blender), combine flour, quick oats, brown sugar, and butter. Process until finely chopped and resembles coarse peas (Approximately 20-30 seconds).

Divide the crust mixture evenly between the 9-12 cups and press the crust mixture down until it is compact. Bake for 10 minutes or until brown. Remove from the oven. Press the crust with a spoon until it is even and flat. Let it cool to room temperature.

For the peanut butter filling –
In a medium mixing bowl, beat cream cheese, peanut butter, vanilla, and sugar until smooth and creamy. Refrigerate for 30 minutes.

For the ganache topping –
Place the chocolate chips and heavy whipping cream in a medium size microwaveable safe bowl. Microwave for 30 seconds at a time until the chocolate chips start to melt. Remove from the microwave and beat with a whisk or a spoon until smooth and creamy. Let cool slightly, but do not refrigerate. Note: If you don’t have a microwave, you can achieve the same results using a stove.

 Assembly – Spoon the chilled peanut butter filling onto the pre-baked pie crust. Smooth the top with a spatula and cover with chocolate ganache topping. Refrigerate for 30 minutes before serving. Store in an airtight container in the refrigerator.

Recognition: Special thanks to my sister for providing the original recipe I used to make these tasty treats.

This post is linked to Gluten-Free Wednesdays.

Mini Smore’s Cups (6 Ingredients)

Gluten Free Mini Smore's CupsMy family and I love to camp in the summer – and enjoy fresh smore’s by the fire. Smore’s are made from graham crackers, chocolate, and fire roasted marshmallows. They are a fun and easy summer dessert.

Right now I’m in love with anything that has “smore’s” in the title. Maybe it’s the memories created sitting around the fire roasting marshmallows on a stick? Hmm. Maybe.

To help you enjoy this summer treat easily, I put together these tasty little smore’s cups. You can make them using standard kitchen ingredients and an oven. Enjoy!

INGREDIENTS:

For the crust-
½ cup all-purpose gluten-free flour blend
½ cup gluten-free quick cooking oats
⅓ cup brown sugar, packed
¼ cup butter (½ stick), cold cut into 1-inch cubes

For the smore’s filling –
6 oz. gluten-free chocolate chips
48-60 mini marshmallows

METHOD:

For the crust-
Preheat oven to 350°F (180°C). Position the oven rack in center of oven. Grease a 12-serving mini cupcake pan (or a 24-serving super mini pan); set aside.

Using a food processor (or a pastry blender), combine flour, quick oats, brown sugar, and butter. Process until finely chopped and resembles peas (Approximately 20-30 seconds).

Divide the crust mixture evenly between the 12 mini cups and press the crust mixture down until it is compact. Bake for 10 minutes or until brown. Remove from the oven. Press the crust with a spoon until it is even and flat.

Assembly-
Place 8-10 chocolate chips in the center of each cup. Top with 3-5 mini marshmallows and let sit for 5-10 minutes. The heat from the crust will transfer to the chocolate chips and soften them. Press the marshmallows down to spread the melted chocolate.

Using a spoon, carefully remove the cups from the pan. Store in an airtight container at room temperature.

This post is linked to Gluten-Free Wednesdays.

Coconut & Pecan Banana Bread (13 Ingredients)

Gluten Free Coconut Pecan Banana BreadI think everyone knows by now that coconut, pecans, and bananas are three of my favorite ingredients to work with. All three have very distinct flavors and textures. Each one provides extra nutrition and enhances the quality of the baked good it is partnered with.

This recipe takes your classic banana bread to the next level by adding in some additional spices, coconut, and pecans. The combination of textures and flavors produces a wonderful and perfectly balanced loaf of bread. Enjoy!

 

INGREDIENTS:
1 cup all-purpose gluten-free flour blend #1
2/3 cup millet flour
1 teaspoon baking soda
¼ teaspoon salt
1 teaspoon cinnamon
¼ teaspoon nutmeg
¾ cup granulated sugar
2 eggs, room temperature
¼ cup So Delicious Vanilla Coconut Yogurt (or favorite vanilla flavored yogurt)
¼ cup coconut oil, melted
3 medium bananas, mashed
½ cup shredded sweetened coconut
½ cup pecans, chopped

METHOD:
Preheat the oven to 350°F (180°C). Grease a metal loaf pan; set aside.

In a large mixing bowl, combine the flour, millet flour, baking soda, salt, cinnamon, nutmeg and sugar; set aside.

In a separate medium mixing bowl, beat the eggs for 15-30 seconds. Add in the yogurt, melted coconut oil and mashed bananas. Beat until combined.

Pour the wet ingredients into the dry ingredients. Add the shredded coconut and pecans. Mix just until combined.

Pour the batter into the loaf pan and lightly tap the pan on the counter until the batter is level. Bake on the center rack for 55 to 60 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes, the remove the loaf and finish cooling on a wire rack. Store in an airtight container at room temperature.

This post is linked to Gluten Free Wednesdays.